{"title":"Fish Fillet","description":null,"products":[{"product_id":"fresh-premium-salmon-fillets-sashimi-grade","title":"Premium Salmon Fillets Sashimi Grade","description":"\u003cp\u003eSalmon cut three ways: thick portions, thin slices laid out for sashimi, and neat cubes, with the skin left on one piece. The flesh is a clear, bright orange cross-cut with fine white lines of fat, and the cut faces are glossy rather than dull — the look of fish that has been handled cold and cut clean.\u003c\/p\u003e\n\u003cp\u003eThe slices can be eaten as they are, with soy and wasabi, or laid over rice. The thicker portions and cubes are better cooked: pan-sear them skin-side down for a crisp edge and a barely-set centre, roast them briefly, or poach them gently. Salmon dries out quickly, so keep the cooking short and the heat moderate.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePortions, sashimi slices and cubes\u003c\/li\u003e\n\u003cli\u003eBright orange flesh with fine white marbling\u003c\/li\u003e\n\u003cli\u003eSkin left on the portion piece\u003c\/li\u003e\n\u003cli\u003eServe raw, or sear and roast briefly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKeep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.\u003c\/p\u003e","brand":"ALEC KIRK","offers":[{"title":"Frozen","offer_id":46114304327859,"sku":"FRESH-PREMIUM-SALMON-FILLETS-SASHIMI-GRADE","price":29.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5143\/0067\/files\/san_wen_yu_1.jpg?v=1790580067"},{"product_id":"fresh-cutlassfish-steaks-ready-to-cook","title":"Cutlassfish Steaks Ready to Cook","description":"\u003cp\u003eCutlassfish cut into short lengths: a long ribbon-shaped fish with bright silver skin that carries almost no scales, and a dark pointed tail. Each section shows a deep cut face of white flesh with a pink tinge around a small dark centre, and the pieces are thick enough to sit flat in a pan.\u003c\/p\u003e\n\u003cp\u003eRibbonfish is soft-fleshed, so it is usually cooked in the piece rather than filleted. Pan-fry the sections in a little oil until the skin crisps, braise them in soy, vinegar and sugar, or steam them with ginger and a splash of rice wine. Leave the skin on — it is what holds the sections together in the pan.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCutlassfish cut into short sections\u003c\/li\u003e\n\u003cli\u003eBright silver skin, dark pointed tail\u003c\/li\u003e\n\u003cli\u003eWhite flesh with a pink tinge\u003c\/li\u003e\n\u003cli\u003ePan-fry, braise or steam in the piece\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKeep refrigerated, or freeze for longer storage. Thaw in the refrigerator and cook thoroughly before eating.\u003c\/p\u003e","brand":"ALEC KIRK","offers":[{"title":"Frozen","offer_id":46114292039859,"sku":"FRESH-CUTLASSFISH-STEAKS-READY-TO-COOK","price":18.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5143\/0067\/files\/sheng_dai_yu_1.jpg?v=1790580097"}],"url":"https:\/\/akirk.shop\/collections\/fish.oembed","provider":"ALEC KIRK STORE","version":"1.0","type":"link"}